摘要
研究了大豆蛋白含量和温度对大豆蛋白/粘胶共混流体流变曲线、非牛顿指数和结构粘度指数的影响。结果表明,大豆蛋白/粘胶共混流体为切力变稀型流体,随着大豆蛋白含量的升高非牛顿指数变小;随着大豆蛋白含量和温度的升高,共混流体表观粘度降低,结构粘度指数增大,可纺性变差;30℃以上粘度随温度的升高而降低的现象减弱。
The influence of protein contents and temperatures on rheologic curves, Non Newtonian flow index and structural viscosity index of soybean protein/viscose blend solution were studied. The results showed that soybean protein/viscose blend solution is a typical pseudoplastic fluid. The viscosity of the blend decreases, structural viscosity index increases and spinnability deteriorates with protein contents and temperature. The phenomena that the viscosity of the blend decreases with temperature weakens over 30＂C.
出处
《纤维素科学与技术》
CAS
CSCD
2005年第3期35-38,共4页
Journal of Cellulose Science and Technology
关键词
大豆蛋白
粘胶
共混
流变性能
soybean protein
viscose
blend
rheologic property
